Description
A hearty slow cooker beef pot roast made with tender chuck roast, carrots, Yukon Gold potatoes, onions, and a rich savory gravy infused with herbs and Worcestershire sauce.
Ingredients
Scale
- 3.5 to 4 lbs (1.6–1.8kg) beef chuck roast, well-marbled
- 2 tbsp olive oil or avocado oil
- 2 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 1 tsp garlic powder
- 1 large yellow onion, cut into thick wedges
- 1 lb (450g) large carrots, peeled and cut into 2-inch chunks
- 1.5 lbs (680g) Yukon Gold potatoes, halved or quartered
- 2 cups (480ml) low-sodium beef broth
- 1/2 cup (120ml) dry red wine (Cabernet Sauvignon or Pinot Noir) or extra beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 4 cloves garlic, smashed
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 3 tbsp cornstarch + 3 tbsp cold water, whisked into a slurry for gravy
Instructions
- Pat the beef chuck roast dry with paper towels and season generously on all sides with kosher salt, black pepper, and garlic powder.
- Heat 2 tbsp olive oil or avocado oil in a heavy skillet over medium-high heat.
- Sear the roast for 3 to 4 minutes per side until a deep golden-brown crust forms, then transfer the beef to your slow cooker.
- In the same hot skillet, add the tomato paste and cook for 1 minute.
- Pour in the red wine or extra beef broth, scraping up all the golden browned bits from the bottom of the pan.
- Stir in the beef broth, Worcestershire sauce, and smashed garlic.
- Arrange the onion wedges, carrots, and potatoes around the roast in the slow cooker.
- Tuck in the fresh thyme, rosemary sprigs, and bay leaf.
- Pour the warm braising liquid evenly over the roast and vegetables.
- Cover with the lid and cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours, until the beef is incredibly tender and easily yields to a fork.
- Transfer the roast and vegetables to a warm platter.
- Shred the beef into large tender chunks using two forks.
- Strain the remaining cooking liquid into a saucepan over medium-high heat.
- Bring the cooking liquid to a simmer, whisk in the cornstarch slurry, and bubble for 2 to 3 minutes until the gravy is thickened.
- Serve the shredded beef and vegetables with the rich gravy.
Notes
For the most tender roast, cook on LOW for 8 to 10 hours. Searing the beef first and deglazing the skillet with the wine or broth adds rich browned flavor to the braising liquid and gravy.
- Prep Time: 20 minutes
- Cook Time: 10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 690
- Sugar: 7g
- Sodium: 850mg
- Fat: 39g
- Saturated Fat: 14g
- Unsaturated Fat: 21g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 57g
- Cholesterol: 175mg